Potato Salad Extraordinaire
This Potato Salad Extraordinaire lives up to its name with bold flavors and creamy richness that’s anything but basic. The unique combination of sweet brown sugar, zesty relish, and crunchy veggies makes it a standout side dish that guests will remember.
Ingredients
- 5 lb Russet potatoes
- 8 hard-boiled eggs chopped
- 1½ cups red onion chopped
- 1 cup celery chopped
- ½ cup green bell pepper chopped
- ¼ cup dark brown sugar firmly packed
- ½ cup sweet pickle relish
- 3 cups mayonnaise
- ½ cup mustard
- 1 tsp salt
- ½ tsp black pepper
Instructions
Boil the Potatoes:
- Place unpeeled potatoes in a large pot. Cover with water and generously salt the water (like pasta water).
- Bring to a boil and cook until tender but still firm—don’t overcook.
- Drain and allow to cool slightly.
Peel and Cube:
- Once cool enough to handle, rub off the skins with your hands or a towel. Cut potatoes into chunks.
Add the Veggies & Eggs:
- Add chopped hard-boiled eggs, red onion, celery, and green pepper to the cubed potatoes. Gently toss to combine.
Make the Dressing:
- In a separate bowl, whisk together brown sugar, sweet pickle relish, mayonnaise, and mustard until smooth.
Combine and Season:
- Pour the dressing over the potato mixture. Mix gently until everything is well coated.
- Season with salt and pepper to taste.
Chill and Serve:
- Cover and refrigerate for at least 2 hours before serving—overnight is even better!